Pumpkin Custard Pie Recipes

Steps:

• Place baked pie shell on a baking sheet. Preheat oven to 425 degrees F (220 degrees C).
• In a large mixing bowl, beat eggs lightly. Add cream, salt, sugar, cinnamon, allspice, and pumpkin. Mix well, then stir in candied ginger and cognac, rum, or bourbon (see Cook's Note). Carefully pour mixture into baked pastry shell.
• Bake in preheated oven for 15 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). Continue to bake until a knife point inserted in the center of the pie comes out clean. Custard will still jiggle. Serve pie warm or at room temperature. Garnish with whipped cream if desired.

Steps:

• Preheat oven to 375 degrees with a rack in lower third. On a lightly floured work surface, roll out dough to a 13-inch round. Transfer to a 9-inch deep-dish pie dish. Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. Fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of dish. Crimp with fingertips. Refrigerate until firm, 30 minutes.
• Blind-bake crust: Line dough with parchment. Fill with dried beans or pie weights; bake until crust is firm and dry, about 30 minutes. Carefully remove parchment and beans. Bake until light golden, about 5 minutes more. Transfer to a wire rack; let cool completely.
• In a large bowl, whisk together pumpkin, 1/2 cup sugar, salt, spices, and vanilla until smooth. In a separate bowl, whisk egg yolks with remaining 1/2 cup sugar until thick and pale. Stir into pumpkin mixture just to combine; stir in milk and cream. With a handheld mixer or a stand mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Increase speed to medium-high and beat until stiff but not dry peaks form. Stir one-third of whites into pumpkin mixture. Gently fold in remaining egg whites until no streaks remain (do not overmix). Transfer to cooled crust and smooth top with a spatula.
• Bake until puffed and golden brown on top and set at edges, but still slightly wobbly in center, 45 to 55 minutes (if pie is browning too quickly, tent edges of crust with foil). Transfer to wire rack; let cool completely. Refrigerate until cold, at least 1 hour or, loosely covered, up to 1 day. Serve, with whipped cream and a light dusting of nutmeg.

Steps:

• In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. , Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes. , For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.

Steps:

• Preheat the oven to 350 degrees.
• In a large bowl, whisk together the pumpkin, eggs, milk, and vanilla. In another bowl, stir together the brown sugar, cornstarch, spices, and salt and sift into the pumpkin mixture. Stir the batter until combined well and pour into four 3/4-cup custard cups.
• Place the cups in a 9 X 11-inch baking pan and add enough warm water to come halfway up the sides of the cups. Bake for 50 minutes, or until set and browned lightly. Transfer the custards to a wire rack to cool.

Steps:

• Preheat oven to 400°F.
• Beat eggs, then add sugar and flour.
• Add pumpkin, butter, salt and milk.
• Pour into a 9-inch unbaked pie crust.
• Bake for 35 to 40 minutes.

Steps:

• Preheat oven to 350 F.
• Mix all the ingredients together.
• Pour into 9 inch non-stick pan (or into premade crust if desired).
• Bake until set, about 60 minutes (check with fork at 45 minutes -- ).

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a saucepan, stir the pumpkin over medium-high heat for 10 minutes or until slightly dry and caramelized.
• Remove from heat; add the sugar, salt, cinnamon and ginger. Mix well.
• Add the eggs, cream and milk. Mix until smooth; pour into pastry lined pie pan.
• Bake for 25 to 30 minutes or until crust is golden brown. Allow to completely cool on rack before cutting.

Steps:

• Preheat oven to 350°. Place ten 6-oz. ramekins or custard cups coated with cooking spray in a 15x10x1-in. baking pan., In a large bowl, beat first four ingredients until smooth. Add sugar, salt and spices; mix well. Divide among ramekins., Bake until a knife inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and sprinkle with cinnamon.

Steps:

• Position rack in bottom third of oven and preheat to 350° F. Roll out pie crust disk on lightly floured surface to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; reserve dough scraps. Fold edge of crust under. Crimp edge decoratively, forming high-standing rim. Place crust in freezer for 15 minutes.
• Line crust with foil. Fill with dried beans or pie weights. Bake until sides are just set, about 15 minutes. Remove foil and beans and bake until crust is pale golden, piercing with fork if crust bubbles, about 12 minutes. Transfer to rack; cool. Maintain oven temperature.
• If desired, reroll reserved dough scraps to 1/8-inch thickness. Using small pumpkin-shaped cookie cutter, cut 1 1/2- to 2-inch-diameter pumpkins. Gater scraps into ball and reroll. Cut out additional pumpkins. Using small sharp knife, score each pumpkin decoratively. Arrange on small baking sheet. Brush pumpkins with milk; sprinkle with 1 tablespoon sugar. Bake until light golden brown, about 15 minutes. Transfer sheet to rack and cool.
• Whisk pumpkin, sour cream, 1/2 cup whipping cream, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves, salt and 1/2 cup sugar in large bowl to blend. Pour into prepared crust. Bake until filling puffs around edges and center is almost set, about 55 minutes. Transfer to rack and cool completely. (Can be prepared 1 day ahead. Cover cutouts and pie separately with plastic. Store cutouts at room temperature. Refrigerate pie.)
• Beat 1 cup chilled cream and powdered sugar in medium bowl until stiff peaks form. Spoon whipped cream around edge of pie. Arrange pumpkin cutouts decoratively in cream.

Steps:

• Preheat the oven to 325°F.
• Stir the pumpkin, cinnamon, salt, ginger, cardamom, and nutmeg together in a large bowl. In a smaller bowl, beat the eggs lightly, then whisk in the maple syrup, vanilla, and milk. Whisk the egg mixture into the pumpkin mixture until well combined.
• Pour the custard into 6 1/2-cup ramekins. Place the ramekins in a baking pan and add enough hot water to the dish to come up 2 inches high around the ramekins. Carefully transfer to the oven and bake for 45 to 55 minutes, until a knife inserted into the center comes out clean. Serve warm or chilled.
• rebecca's notes
• Make sure that the baking pan you use to hold the ramekins has sides that are at least 3 inches high. This will ensure that the hot water you pour in doesn't slosh over when you transfer the pan to and from the oven.
• nutrition information
• (per serving)
• Calories: 110
• Total Fat: 3.2g (1.4g saturated, 1g monounsaturated)
• Carbohydrates: 18g
• Protein: 4g
• Fiber: 1g
• Sodium: 240mg

Steps:

• Heat oven to 450°F.
• Line 9-inch pie plate with crust. Prick bottom and side of crust with fork. Bake 9 to 10 min. or until lightly browned.
• Reduce oven temperature to 350°F. Beat pumpkin, 1 cup sour cream, whipping cream, 1/2 cup granulated sugar, brown sugar, eggs and 1 tsp. spice with whisk until blended. Pour into crust.
• Bake 55 min. or until filling puffs around edge and center is almost set.
• Mix remaining sour cream, 1 Tbsp. granulated sugar and remaining spice until blended; carefully spread over pie. Bake 10 min. Cool completely. Keep refrigerated.